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Tourism students tour New Zealand sustainably
Tourism students tour New Zealand sustainably Thursday, 28 May 2015 Tourism students studying the Diploma and Advanced Diploma programs ventured from Wellington to the South Island via the inter-islander ferry and discovered the delight of the picturesque Queen Charlotte Sound, as their twelve...
William Angliss Institute Celebrates 75 Years of Training Excellence
William Angliss Institute Celebrates 75 Years of Training Excellence Wednesday, 27 May 2015 On 25 May William Angliss Institute celebrated 75 years of training excellence with Minister Steven Herbert, industry, partners and alumni at the Angliss Restaurant featuring keynote speaker Virgin Australia Group CEO John...
Apprentice Chef Wins UK Scholarship
Apprentice Chef Wins UK Scholarship Tuesday, 19 May 2015 William Angliss Institute third year apprentice chef Sam Smith has won a scholarship for an international work experience opportunity at Fergus Henderson’s St John Restaurant in London, UK. As ambassador for the scholarship...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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